• Step 1

  Place potatoes in stockpot with enough water to cover; cook on MED-HIGH, 6-8 min, until almost tender. Drain. When cool enough to handle, cut off ends and discard; cut each potato lengthwise in 4 thin slices. (If desired, potato can be easily peeled at this point by just pulling off peel with fingers. Discard skins.) Season with salt and pepper.

• Step 2

  Melt butter in large saute pan on MED-HIGH. Add potato slices in single layer; cook until browned and crispy, 2-3 min per side. Drain on paper towel.

• Step 3

  Top slices with tiny dollop of creme fraiche; garnish each with about 1 tsp caviar.

Try with your favorite caviar variety: White Sturgeon, Siberian Sturgeon, or Caspian Sea Golden Osetra.

Note: When servings & ingredients are modified, nutrition & directions may vary.